The recipe for lemon carrot curry cream – cnews

Ah carrots, we love them and yet we often cook them so little! Far from being a simple accompaniment, they offer us the possibility of creative and gourmet recipes such as this tangy and generous cream.

Ingredient for 1 large bowl (4 to 6 people)

-600 g of carrots

-1 to 2 tsp. lemon juice

-1 soy yogurt

-½ tsp. 1/2 teaspoon ground curry

-½ tsp. teaspoon salt

-5 tbsp. tablespoons of neutral oil

-fresh coriander

Peel the carrots, cut them into medium sized pieces and cook them in water in a saucepan until they are tender. Drain and place in the bowl of a hand blender. Add 1 tablespoon of lemon juice, yogurt, curry, salt and 2 tablespoons of oil. Mix to obtain a smooth puree. Taste and adjust the amount of lemon juice and salt to taste. Pour in the remaining oil and mix to obtain a nice emulsion. Place in the fridge for 1 to 2 hours before eating. Serve with chopped fresh cilantro.

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Variants: On the same model, you can make a pumpkin cream with spices or a sweet potato cream. Think about the seeds or herbs you have in

your cupboards or your refrigerator to decorate your bowl.

- The recipe for lemon carrot curry cream - cnewsFind all the recipe ideas HERE

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